Green Lentil Tomato Soup with Carrots, Celery and Herbs
A large pot of green lentils simmered with tomatoes, carrots, celery, Italian herbs, paprika, and a lemon finish.
Ingredients
Soup
- 2 tablespoons olive oil
- 1 medium yellow onion Diced
- 3 medium carrots Thinly sliced
- 2 stalks celery Thinly sliced
- 1 tablespoon tomato paste
- 3 cloves garlic Minced
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 2 bay leaves
- 2 cups dry green lentils Sorted and rinsed
- 14.5 ounces canned crushed tomatoes
- 4 cups low-sodium vegetable broth
- 3–4 cups water Start with 3 cups; add remaining cup only as needed
- 1/4 teaspoon black pepper
- to taste fine salt
- 1 tablespoon lemon juice
- 2 tablespoons chopped parsley
Instructions
- Heat olive oil in a 6-quart pot. Soften onion, carrots, and celery for 6–8 minutes over medium heat.
- Stir in garlic, tomato paste, Italian seasoning, paprika, and cumin for about 1 minute.
- Add sorted rinsed lentils, crushed tomatoes, broth, 3 cups water, bay leaves, and pepper. Bring briefly to a boil, lower the heat, and partly cover.
- Simmer approximately 35–50 minutes or until the lentil centers are tender. Stir periodically; add reserved water in ¼-cup amounts if liquid runs low before tenderness.
- Discard bay leaves. Mix in lemon juice and parsley, then salt to taste. Mash a little of the cooked lentil mixture if a thicker consistency is desired.
- Portion into about 8 servings or cool promptly in shallow containers.
Notes
The water range is 3–4 cups total, with 3 cups used initially. Lentil age can extend the simmer. Refrigerate 3–4 days or freeze 3 months for quality; reheat to 165°F.